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Prep Time 20 minutes
Cook Time 8 minutes
Servings 4


Vegan Mozzarella Cheese

  • 1/4 cup raw cashews
  • 1/2 cup water preferably filtered
  • 1 tablespoon tapioca flour
  • 2 teaspoons nutritional yeast
  • 3/4 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder


  • 1 pizza pie crust I used the long square flatbread also from Trader Joe's
  • 1 jar tomato/marinara sauce
  • 1 package vegan chorizo from Trader Joe's


Vegan Mozzarella Cheese

  1. Add cashews to a small pot and add just enough water to cover them. Bring to a boil and let simmer for 10 minutes. Drain the water and add cashews to a blender.

  2. Add water, tapioca flour, nutritional yeast, apple cider vinegar, salt and garlic powder to the blender. Blend on high for about 30 seconds or until cashews are ground up completely. Your mixture will be very watery... don't worry this is normal!
  3. Pour out the mixture into your small pot and heat on medium. Stir continuously, preferably with a rubber spatula, for about 2-3 minutes or until it just comes together as a solid, stretchy mixture.
  4. Turn the heat off and remove your "cheese" and set aside.


  1. Preheat oven to 425 F

  2. Lightly brush the edges of the crust with olive oil. Spread sauce evenly over crust to within half an inch of the edges.

  3. Taking a spoon, place small dollops of the cheese about 1-2 inches away from each other. Take a knife and cut into the casing of the vegan chorizo and crumble the chorizo (without the casing) on top of the pizza. Bake on a pizza stone, baking sheet or directly on the oven rack 5-8 minutes or until the crust is golden brown and crisp around the edges.

  4. Top with freshly sliced basil, slice and enjoy!